The simplicity of this recipe belies its great taste. Serve with crisp little croûtes, toasts, or crackers of your choice. Though I call it Wild Mushroom Paté, a mixture of wild and cultivated mushrooms or cultivated mushrooms alone is equally tasty.
Heat the butter in a large sauté pan over moderately high heat. Add the shallots, mushrooms, garlic, curry, and cumin and sauté, stirring until the mixture is just beginning to brown and all the liquid exuded by the mushrooms has evaporated. Remove from the heat.
In a food processor, finely chop the cashews. Add the nut oil and continue to process to make a paste. Add the mushroom mixture and process till smooth. Taste and season with salt and pepper, then transfer to a terrine or other ceramic dish. The pate can be stored covered and refrigerated for up to 3 days. Allow it to return to room temperature and sprinkle with chopped herbs at serving time.
Garnish if you like with finely chopped mixed herbs, such as fresh parsley, chives, and basil leaves
© 2004 John Ash. All rights reserved.